Extraction of Total Polyphenols (TPP) from Mango Seed Kernels and its Incorporation in Watermelon Squash

Abstract

Processing of fruits generates its seeds and peels as wastes. Disposal of these materials in the environment usually represents a problem that is further aggravated by legal restrictions. Seeds of mango fruit generated as waste during its processing. In the present study attempt has been made to utilize this waste as by product to extract total polyphenols (TPP), which are one of the functional ingredient from plant sources and known to exhibit various health benefits. Seed wastes of Totapuri variety mango fruits were collected and kernels were separated from seed coat. Further these kernels were processed into flour and utilized for extraction of total polyphenols (TPP). Extracted TPP analysed for its antioxidant and antimicrobial property, then incorporated in watermelon squash. After incorporation squash samples were tested for various physico-chemical and sensory properties. Results revealed that, mango kernel flour (MKF) had 47.50 mg GAE/gm TPP. Hundred grams of MKF yielded 4.25 g of TPP extract in aqueous form. The concentration of TPP water extract was 21.25 mg GAE per ml. Antioxidant activity of one gram of TPP extract was equivalent to 625 mg of vitamin C and scavenged 71.42 per cent DPPH radicals. TPP extract was most effective against Bacillus magatirius compared to other microbial species tested for antimicrobial property indicated by zone of inhibition of 24mm. As the level of incorporation of TPP extract increased in watermelon squash its antioxidant activity was also observed to be significantly increased. Out of incorporation levels 0.1, 0.25 and 0.5 per cent, 0.1 per cent TPP incorporated squash sample had sensory scores on par with control and observed to be acceptable by panel members. Introduction